By Philippe Broad
PARIS, 4 APRIL 2014 Whether you're observing Lenten traditions
or trying to eat heart-healthy, mackerel can find a place on your table.
Here, from the notebooks of Culturekiosque's Philippe Broad, is a
traditional French recipe for mackerel with garlic, white wine, and thyme,
and an unexpected touch: red currants.
6 medium-sized mackerel
1 lb 2 oz red currants
2 cloves garlic
1 oz butter
1 tbsp castor sugar (finely
1 medium glass dry white wine
Pepper from the mill
Clean, gut and trim the mackerel, and place them side by side in a
buttered oven dish. Take 1/3 of the red currants, blend in a food
processor and then filter the juice and keep to one side.
the garlic and onions, and cook them gently for about 10 minutes in the
butter without browning. Add the sugar, white wine, red currant juice, and
season with salt and pepper. Pour the liquid over the mackerel and
sprinkle with thyme leaves.
Place the dish in a hot oven (th 7 - 220°
C/425° F) and cook for about 10 minutes. Distribute the remaining red
currants over the top of the dish and cook for a further 10 minutes.
Serve the mackerel in the oven dish, together with steamed new potatoes
sprinkled with chopped parsley.